4 tb Crushed red chile
1/2 c  Sun-dried tomatoes,
Cut in slivers
1 c  Black olives, cured in
Oil, pitted and halved
1/2 c  Fresh basil, chopped
1/2 c  Fresh Italian parsley,
Chopped
1 tb Grated lemon peel
3 cl Garlic, minced
1/2 c  Olive oil
2 tb Oil from the tomatoes
2 ts Freshly ground black pepper
3/4 lb Parmesan cheese, grated
1 lb Penne pasta

Combine all ingredients, except the cheese and pasta, and let sit at room
temperature for a couple of hours to blend the flavors.

Cook the pasta in 4 quarts of boiling salted water until tender but still
firm – al dente. Drain.

Toss the pasta with the sauce and cheese until well coated and serve.